Show-stopping spicy roasted cauliflower with a tahini dressing.
Ingredients
- 1 cauliflower
- 2 tbsp oil
- Pinch of salt
- 2 tbsp harissa paste
- 2 minced garlic cloves
- 1 tsp cumin
- ½ tsp paprika
- 100g tahini
- Half a lemon, juiced
- 100ml water
- Handful of pomegranate seeds
- Small bunch of parsley
- Optional - 1 tsp spicy honey
- 1 cauliflower
- 2 tbsp oil
- Pinch of salt
- 2 tbsp harissa paste
- 2 minced garlic cloves
- 1 tsp cumin
- ½ tsp paprika
- 100g tahini
- Half a lemon, juiced
- 100ml water
- Handful of pomegranate seeds
- Small bunch of parsley
- Optional – 1 tsp spicy honey
Pre-heat the oven to 180°C/350°F/gas 4.
Break up the cauliflower into chunks, stalks and all, and place in a roasting dish. Add the oil, salt, harissa, garlic, cumin and paprika and give it a good mix until the cauliflower is coated. Roast in the oven at 180°C for about 25 minutes, until the cauliflower is going crisp.
Mix the tahini, lemon juice and water to make a dressing.
Serve the cauliflower while it’s hot, with the dressing drizzled over, and a sprinkling of pomegranate seeds, parsley and honey. I also added some smokey breadcrumbs to add some crunch.
Enjoy!